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Tested for you in our cooking studio
en
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx.
time.
Only use greaseproof paper that is suitable for
Note:
the selected temperature. Always cut greaseproof
paper to size.
Tips
For duck or goose, pierce the skin on the underside
■
of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
■
breasts.
When you turn poultry, ensure that the breast side or
■
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if
■
you baste it towards the end of the roasting time with
butter, salted water or orange juice.
Dish
Chicken
Chicken, 1 kg
Chicken, 1 kg
Chicken breast fillet, 150 g each
(grilling)
Chicken breast fillet (steaming)
Small chicken portions, 250 g each
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen**
Poulard, 1.5 kg
Poulard, 1.5 kg
Duck and goose
Duck, 2 kg
Duck, 2 kg
Duck breast, 300 g each
Duck breast, 300 g each
Goose, 3 kg
Goose, 3 kg
Goose legs, 350 g each
Goose legs, 350 g each
Turkey
Small turkey, 2.5 kg
* Preheat for 5 mins
** Observe the information on the packaging
46
to
of the indicated
^
Z
Accessories/cookware
Wire rack
Wire rack
Wire rack
Steam container
Wire rack
Wire rack
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
:
4D hot air
■
Top/bottom heating
%
■
Circulated air grilling
4
■
Grill, large area
(
■
coolStart function
,
■
Steaming
P
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
1
200-220
4
1
200-220
4
2
3*
(
2+1
100
P
2
220-230
4
2
200-220
4
2
-
,
1
200-220
4
1
180-200
4
1
180-200
4
1
150-160
:
180-190
4
2
230-250
4
2
220-240
4
1
160-180
4
1
130-140
:
150-160
:
170-180
4
2
210-230
4
2
190-200
4
1
180-190
4
Steam in-
Cooking
tensity
time in
mins.
-
60-70
2
50-60
-
15-20
-
15-25
-
30-35
2
30-45
-
-
-
70-90
2
65-75
-
90-110
2
70-90
-
30-40
-
25-30
2
25-30
-
120-150
2
110-120
2
20-30
-
30-40
-
40-50
2
45-55
-
70-90
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